Cook milk in a heavy saucepan over medium heat, stirring often, 6 minutes or just until bubbles appear (do not boil). Stir in semolina. Cook stirring constantly for 2 minutes or just until semolina begins to set. Stir in 1/2 cup cheese and salt and pepper to taste.

Caponata

Ingredients:

500 gm small Italian eggplants

1 tsp fine sea salt

200 ml extra-virgin olive oil

20 gm chopped onion

25 gm celery ribs, cut crosswise into very thin

30 gm large green olives, coarsely chopped

20 gm Italian capers packed in salt, rinsed well

15 gm sugar, or to taste

25 ml white balsamic vinegar

1 tsp jalapenos diced

60 gm cherry tomatoes, halved

1 sprig of basil

Method:

Peel eggplants, leaving some strips of peel, then cut into 1-inch cubes and spread on half of a kitchen towel. Sprinkle eggplant with salt then cover with other half of towel and weight with a baking sheet topped with 2 or 3 large cans for 30 minutes.

Meanwhile, heat 1/2 cup oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until pale golden, 6 to 8 minutes. Add celery and cook, stirring, until onion and celery are deep golden brown, about 10 minutes. Add olives, capers, and 2 tablespoons sugar and cook, stirring, 2 minutes, then stir in vinegar and tomatoes.

Rinse eggplant in a colander under running water, then squeeze dry in small handfuls.

Heat remaining cup oil in cleaned skillet over moderately high heat until hot but not smoking, then fry eggplant in 2 batches, turning occasionally with tongs, until tender and browned on all sides, 8 to 10 minutes per batch. Transfer as cooked to paper towels to drain, transfer to a large shallow serving dish in an even layer. Spoon sauce on top, stir before serving.

Corriander chutney.

Ingredients:

Coriander leaves with stem (washed and drained): 50 gm

Garlic: 2 cloves

Lemon juice: 1 tsp

Yoghurt: 1 tbsp

Salt: as required

Method:

Blend all the ingredients in a blender and season to a smooth consistency.

A food production professional for the last 20 years, graduating in hotel management from India, he subsequently obtained a Masters in Hospitality Management from Wales Bridge University, USA.
Has been associated with some of the finest international hotel chains such as Hyatt, Intercontinental (Six Continents Club) etc. and various fine dining outlets in the GCC and the Middle East. Has also been part of pre-opening properties (hotel & restaurants) in these regions namely Oman, Qatar & Bahrain.
A culinary trainer for the last 10 yrs. working in culinary schools in India and the UAE, he has been with ICCA since 2006 and has been instrumental in developing its training curriculum. A certified food safety
​ ​trainer​, certified instructor from American Hotel and Lodging Association (AHLA) as well.